Blackberry-Lemon Mint Juleps

These ice cold Blackberry-Lemon Mint Juleps are a fragrant and refreshing twist on a classic. Perfect for sipping on a warm day!

Having been born and raised in the Northeast, I didn’t grow up with many Southern specialties on the menu. From a young age, I could tell you where to get the best bagel in the area, formed steadfast opinions about pizza, and pretty much defined my summers with lobster rolls and fresh Jersey corn.

It wasn’t until I went to college in Virginia that I really began to explore Southern cuisine. From Chess Pie and Country Ham Biscuits, to cheesy grits and BBQ of a quality I’d never tasted before in my life; my four years of college were as delicious as they were educational.

Of course, I also got to taste my first Mint Julep. Cold and refreshing on a hot afternoon, the julep is a quintessential Southern sip. In this twist, I add a splash of lemon juice and fresh blackberry syrup to the cup, creating a lightly sweet and fruity variation on the classic recipe.

Blackberry-Lemon Mint Juleps are perfect for warm weather entertaining, or for watching the upcoming horse races!

Easy Blackberry Syrup

To make the fresh blackberry syrup, I utilize a simple maceration method. Macerating berries in sugar naturally softens them and draws out their juices, creating a rich, full-flavored syrup. It’s incredibly easy to do: just toss the berries with sugar and let them sit for 30-45 minutes, stirring a few times.

Since I was using the berry syrup to replace the simple syrup used in the classic cocktail, I used a bit more sugar than I normally would to macerate. I also passed the mixture through a fine mesh sieve to separate the liquids from the solids.

Without straining, the macerated berries and syrup make an excellent topping for ice cream, pancakes, or waffles, so don’t hesitate to make extra! It keeps well for a few days, stored covered in the refrigerator.

About Mint Julep Cups

Mint Juleps are traditionally served in a pewter or silver julep cup, similar to those shown in this post. They are a special tradition in some families, where cups are collected and passed down through generations.

Practically-speaking, julep cups retain the ice’s chill very well, and will form a beautiful layer of frost on the outside in a properly prepared cocktail. To retain this frost, a julep cup should be held by its top or bottom rim, which is usually adorned with a beaded or solid band.

Tips and Tools For Great Mint Juleps

You’ll need a cocktail muddler (both wooden and steel muddlers are pictured in the photos above) to lightly crush the mint leaves in the cup and bring out their aromatic oils. Avoid over-muddling to the point of totally breaking down the leaves, or they will become bitter.

Crushed ice is best for mint juleps! You can use a Lewis Bag to crush ice at home, or if you need an especially large amount for a party, you can purchase bags of it pre-crushed from several national fast food restaurants and convenience stores.

Chill the julep cups in the freezer before making the cocktails for best results.

Instructions for sparkling and non-alcoholic variations are in the recipe notes.

Instructions

Place metal mint julep cups in the freezer to chill before serving.

In a bowl, combine berries with granulated sugar. Let stand for 30-45 minutes, stirring every 15 minutes, until berries release their juices and form a syrup. Strain mixture through a fine-mesh sieve, pressing on berries to release juices. Discard solids. You should have about 1/2 cup blackberry syrup.

Place 2 tablespoons blackberry syrup in each julep cup. Add 1 tablespoon lemon juice and 6 mint leaves to each cup. Muddle the mint leaves into the syrup in each cup just until lightly crushed (don't overdo it, or the mint will become bitter).

Add 3 ounces (1/3 cup) bourbon to each cup and fill with crushed ice. Stir until the cup starts to look frosty on the outside. Add additional ice to the cup to fill. Serve, garnished with mint leaves, curled lemon peel, and additional berries, if desired.

Have you made this recipe? Let me know by leaving a comment and rating the recipe below! Don’t forget to take a picture and tag @stripedspatula and #stripedspatula on Instagram for a chance to be featured in my newsletter!

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Comments

Hello from Bourbon country! I love fruity juleps- but I’ve never tried macerating the berries like that! I normally boil them down in sugar water… but I bet you get to keep more of the fruit juices this way! I’m going to try this!!! (Also, I’m super jealous of your tiny and adorable julep cups- I still don’t have any. Shocking, considering the Bourbon Trail is one of my ‘weekend getaway’ favorites). Love this!

I missed the derby to serve this cocktail, but heck…..this sounds like it will be amazing for a Memorial Day BBQ. Icy cold, fresh citrus and crazy refreshing. I especially LOVE your cups that you are serving them in! Nothing beats great presentation with a delicious cocktail! Cheers!!